The taste of vegetable juice is fresh and strong, and it is generally believed that vegetable juice contains the essence of vegetables. It is often used to mix with rice to increase appetite. Some parents, for the sake of convenience, only leave some vegetable broth or chicken soup to mix with rice for their babies, thinking that this is convenient and nutritious, and can promote the child's appetite. With a good appetite, the child's food intake will naturally increase, and their physical development will be excellent. However, using vegetable juice to mix rice is a bad habit and can pose great risks to health.
Vegetable juice often contains most of the salt and seasonings from the vegetables. If soy sauce and vegetable juice are frequently used to mix rice, it can lead to excessive salt intake, increasing the chances of developing high blood pressure and heart disease. Salt is an essential component in the human body and plays a very important regulatory role. In the normal circulation of blood in the body, there is a relatively constant acid-base balance, with a pH between 7.35 and 7.45. When the blood pH is outside this range, acidosis or alkalosis can occur, and maintaining this pH value relies on the sodium ions in salt.
Medical experts generally believe that excessive salt consumption can lead to diseases such as hypertension, myocardial infarction, and cancer. Excessive salt intake can increase blood volume, increase pressure on the blood vessel walls, raise blood pressure, and cause arterial sclerosis. In addition, excessive salt intake makes people feel thirsty and requires drinking a large amount of water to relieve it. Long-term excessive salt intake can cause body edema and increase the burden on the kidneys.
The heart cannot function without body fluids, and sodium ions are an important component of body fluids. Therefore, adults need to intake a certain amount of sodium ions every day, while excreting part of them through sweat and urine to maintain internal balance.
However, this does not mean that the more salt consumed, the better. If there is an excess of salt in the body fluids, it can lead to increased blood pressure and increased burden on the heart. For patients with nephritis, sodium ions are not easily excreted from the body, so excessive intake of sodium ions can worsen the condition.
Excessive salt content in daily diet can easily cause cardiovascular diseases, so it is advocated to have a low-salt diet. In addition, excessive salt intake can also cause upper respiratory tract infections. This is because a high-salt diet can reduce the secretion of saliva in the oral cavity and reduce the amount of lysozyme. In addition, the osmotic effect of a high-salt diet weakens the ability of the upper respiratory tract mucosa to resist disease invasion, leading to respiratory tract infections. Excessive salt intake can also affect bone growth. Sodium and calcium are both minerals. When passing through the kidneys, sodium is preferentially reabsorbed and reused by the body, so excessive intake of sodium indirectly increases the loss of calcium in urine, affecting bone development.
Therefore, the daily intake of salt should be less than 2400 milligrams, which is equivalent to a teaspoon. However, it is important to note that 75% of the salt comes from processed foods, 10% comes from seasoning salt used in cooking, and the remaining 15% comes from natural foods. This tells us that the key to reducing salt intake lies in eating less processed foods, such as salty sauces, pickles, canned soups, etc.
In order to ensure good health, people who like to mix rice with vegetable broth should try to control this dietary habit and reduce the intake of salt in daily meals. Potassium in fruits can balance salt intake. Eating 5 bowls of fruits and vegetables a day can help reduce salt content. To prevent excessive cholesterol and fat intake and increase the risk of heart disease, it is advisable to eat light foods or develop a diet habit of more vegetables and less meat.
Friendly reminder from the editor:
When making tofu soup or other tofu dishes, some people are accustomed to adding spinach to them. However, this practice is incorrect. Both tofu and spinach are considered cool foods, and combining them makes them even cooler, which can harm the stomach, spleen, and kidneys. In addition, spinach has a laxative effect, and tofu contains gypsum, which has a very cold medicinal property. Consuming spinach and tofu together can cause loose stools, and in severe cases, symptoms such as abdominal pain and diarrhea can occur. Moreover, tofu contains inorganic salts such as calcium sulfate and magnesium chloride. If it encounters oxalic acid in spinach, it will form calcium oxalate and magnesium oxalate precipitates, which cannot be absorbed by the human body. Long-term consumption of this combination can lead to calcium deficiency or the formation of stones.
